Cook with Tako! Japanese version of Spaghetti Napolitan

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Yesterday I wrote about Yoshoku and today I want to present you an example dish: Spaghetti Napolitan. This is the first recipe from series of posts “Cook with Tako!” From time to time I will be publishing recipes, and the theme will be Tako, kawaii octopus from Hiroshima.

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Yoshoku are Japanese dishes influenced by western style of cooking. Spaghetti Napolitan is very easy and quick recipe. It’s loved by adults but especially by kids, because it uses 2 ingredients, that children love – wiener sausages and ketchup. Ketchup is a main ingredient, it gives a special taste to spaghetti.

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You can replace sausages with bacon, I usually do this. This is the perfect dish if we only have 10 minutes to prepare dinner. It can also be prepare in vegetarian or vegan version.

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Ingredients for 2 serves (I slightly modified the recipe from Dining with The Chef NHK station):

150 g spaghetti
50 g sausages or bacon
1/2 onion
1 green bell pepper or half of big one
1 tbsp butter
2 tbsp ketchup
a pinch of salt
a pinch of sugar
one dried chilli (optional but amazing!)
2 eggs (optional)

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Tako’s Tips: you can replace eggs with grated Parmesan or seaweed ao-nori.

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  1. Cook water for pasta and prepare the ingredients: slice thinly bacon, onion and bell pepper.
  2. On a pan add butter, onion, pork belly and bell pepper, and stir fry on medium heat.
  3. When the vegetables are soft, add salt, ketchup, chilli, sugar, and stir a minute.
  4. Fry eggs on another pan.
  5. Add cooked pasta to the pan with bacon and vegetables, and toss to coat.
  6. Transfer to a plate and top with fried egg. Spaghetti Napolitan is ready!

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